Cranberry Stuffed Chicken Breasts

Heat the olive oil in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes. In a small bowl, mix the cooked apple, cranberries, shallots and a splash of the chicken stock and set aside.

Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple-cranberry mixture in the pocket of each chicken breast. Secure the pocket with wood toothpicks threading along the side to close.

Heat the remaining 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown. Add the vinegar and remaining chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side, until cooked through. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. Season with salt and pepper to taste.

Spoon the sauce over each chicken breast to serve.